Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Pat chicken dry with paper towels, then cut into 1-inch pieces.

Heat a large non-stick pan over medium-high heat. While the pan heats, add chicken, half the cornstarch, 2 tsp water and 2 tsp soy sauce (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.**Transfer chicken to a plate.

Add carrots and 1/4 cup water (dbl for 4 ppl) to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.Meanwhile, stir together honey-garlic sauce, ginger-garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl.

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add 2 tbsp butter (dbl for 4 ppl), then stir until melted. Season with salt and pepper, to taste.

Add half the green onions to rice, then fluff rice with a fork. Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top. Sprinkle with remaining green onions.